RUSSIAN CUISINE

RUSSIANCUISINE

diverse

class conscious

distinctive

nourishing

Kasha

(porridge)

Blini / olad’i(pancakes)

Omelette / Fried eggs

Sirniki (cottag

e cheese pancak

es)Breakfas

t

Kasha (porridge)

Buckwheat

Millet Semolina Oats Barley Rice

Soup Shchi (cabbage soup) Borsch (beet soup) Ukha (fish soup) Rassolnik (soup with pickled

cucumbers) Solyanka (thick meat or fish soup) Lapsha (noodle soup) Okroshka (cold soup on ‘kvas’)

Main dishes Kholodets/Studen’ (jellied meat) Pelmeni (ravioli) Fowl (baked or fried) Kotlety (minced cutlets) Shashlyk (marinated meat grilled on a

skewer)

Beverages

Alcoholic

•Vodka•Medovukha

Non-alcoholic

•Kvas•Sbiten’•Compote•Kissel

Hors d’oeuvre Olivie salad (mayonnaise-based

meat&potato salad)

Seld’ pod shuboi (dressed herring) Vinegret (beet salad) Sauerkraut (pickled cabbage) Salted/pickled vegetables,

mushrooms Salted fish

Pies, pancakes & desserts Pirozhki (small stuffed pies) Blini (pancakes, crepes) Pastila Varenie (fruit and berry preserves) Kulich (Easter bread)

Russian staple foods Rye bread Tvorog (cottage cheese) Sgushchenka (condensed milk) Kefir Buckwheat Caviar